We just couldn't stand for all of our Halloween pumpkin to go to waste, so at about 2 AM Halloween night, after everyone had gone home (except Will, who had a busted ankle from kicking a pile of leaves), we drunkenly hacked up our pumpkins and tossed them in plastic bags, filling up an entire shelf of the fridge. The next day I peeled and roasted them and made enough pumpkin puree for about 10,000 ravioli. The sad thing is that pumpkin puree isn't really that good on it's own (or at least not pumpkin puree made from big, possibly-not-fit-for-consumption Jack-o-Lantern pumpkins). It's kind of like mild acorn squash flavor, only without all the delicious. Definitely not good enough to make a soup out of on its own, but suitable for being mixed into more complex foods. And so we made ravioli.
Ravioli are probably the food with the highest work-to-output ratio that I have ever made. Especially with pumpkin ravioli, if you count the step of making amaretti exclusively to crush them up and mix into the filling. But oh lord are they delicious. Probably the least annoying way to do this is to choose a day when you have nothing better to do and spend four hours with friends forming a ravioli assembly line, make hundreds of them, and then freeze them so you don't have to make fresh ravioli again for another year.
Pumpkin Ravioli
pumpkin puree
crushed amaretti cookie
breadcrumbs
parmesan cheese
egg
salt and pepper
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